Drain and rinse a can of butter beans. Prepare the chopped onion, minced garlic, sliced sun-dried tomatoes and diced fresh tomatoes.
1 ½ cups butter beans, ½ cup onion, 2 cloves garlic, ⅓ cup sun dried tomatoes, ½ cup tomato
In a medium pan, over medium heat, add olive oil along with the onions, garlic and sun-dried tomatoes. Cook for 4-5 minutes, until the onions start to appear translucent and softened.
1 ½ tablespoons olive oil, ½ cup onion, 2 cloves garlic, ⅓ cup sun dried tomatoes
Add the butter beans, fresh tomato, lemon juice, dry basil, dry oregano, salt and black pepper. Cook until the fresh tomato starts to soften and release some of its juices.
1 ½ cups butter beans, ½ cup tomato, 1 tablespoon lemon juice, ½ teaspoon dry basil, ½ teaspoon dry oregano, ½ teaspoon salt, ¼ teaspoon black pepper
Remove pan from heat and allow to cool for a few minutes before transferring into a high-speed blender or food processor.
Add tahini, vegetable broth and agave syrup to the blender or food processor.
2 tablespoons tahini, 2-3 tablespoons vegetable broth, 1 tablespoon agave syrup
Blend until the dip is combined. You can leave a few larger pieces for texture if you like, or blend completely smooth (like hummus). You may need to add vegetable broth to help the dip blend (add 1 tablespoon at a time to get the desired texture).
Serve warm or chill to serve cold!